Mao shan wang durian bread and butter pudding

Turn a traditional British bread and butter pudding into a local dessert delight with the help of durian puree and kaya toast. This is a mod Singapore recipe like no other.

Serves 4 Prep time 5 minutes
Cook time 35 minutes

20 slices kaya bread, buttered, toasted and sliced into triangles
1 litre full cream milk
1 litre double cream
2 tbsp gula melaka
1 pinch nutmeg, grated
8 eggs
12 tbsp caster sugar
1 cup Mao Shan Wang durian puree

Garnish
1 tbsp icing sugar
3 tbsp chopped cashew nuts
2 loaves kaya toast

• Place kaya toast triangles into individual mini baking moulds. Bake them in the oven for 7-10 minutes at 165°C. Remove and stack each triangle upwards in a big bread cup.
• Combine the milk, double cream, gula melaka, and nutmeg into a pot to boil at medium heat until evenly mixed.
• Mix the eggs and caster sugar together in a bowl. When the milk mixture boils, remove it from the heat and pour it into the egg mix. Whisk the mixture in a blend.
• Pour the egg mix onto the bread cup and allow it to soak for 5 minutes. Place the baking cup into a half insert baking tray filled with 2 cups of water. Bake the bread cup in the oven fand bake at 165°C about 20 minutes.
• Garnish. Serve warm or chilled.

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